About the Recipe
A Gluten-Free Strawberry Pink Champagne Cake with Strawberry Pink Champagne Glaze and Macerated Strawberries with Basil Sugar is an exquisite and sophisticated dessert that harmonizes the flavors of fresh strawberries and effervescent pink champagne. It’s an ideal choice for celebrations or special occasions. This cake typically consists of layers of moist vanilla or champagne-flavored cake infused with pink champagne, resulting in a light and airy texture.
The cake is often adorned with a luscious Strawberry Pink Champagne glaze. This glaze is made by combining powdered sugar with reduced pink champagne and fresh strawberry puree. It not only imparts a captivating pink hue but also enhances the cake’s flavor profile with a sweet and subtly tangy undertone.
To further elevate the dessert, macerated strawberries are frequently incorporated. These strawberries are sliced and combined with sugar, allowing them to sit for an extended period to release their juices. This creates a syrupy mixture that imparts freshness and sweetness. For a distinctive variation, basil sugar can be sprinkled over the macerated strawberries, infusing them with a subtle herbal note that complements the sweetness of the fruit.
Upon serving, the Strawberry Pink Champagne Cake is typically layered with the macerated strawberries and drizzled with the glaze. This results in a visually striking presentation. The combination of sweet strawberries, effervescent champagne, and aromatic basil makes this cake a captivating dessert that is sure to captivate guests and tantalize the palate.
Ingredients
Cake
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 oz sour cream, room temperature
4 large eggs
½ cup pink champagne
½ cup strawberry jam
Strawberry Champagne Glaze
1 ½ cups powdered sugar
1 teaspoon Strawberry Flavor Powder
⅛ teaspoon Natural Red Food Color
1 tablespoon champagne + more for desired consistency
1 tablespoon unsweetened vanilla almond milk (or plant milk)
freeze-dried strawberries, finely chopped (for garnish)
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Spray a bundt pan with gluten-free non-stick spray.
Bake the cake for 29 minutes, or until it springs back when gently pressed in the center and a toothpick comes out dry or with a few moist crumbs. The cake will appear very light and airy when gently pressed, so be careful not to overbake it.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Then, carefully invert the cake onto a wire rack to cool completely. To do this, place a large wire rack or sheet pan over the baking pan and, holding it together, carefully flip the cake to release.
Place a wire rack over the top and carefully flip the cake right side up.
Mix together ingredients and drizzle over the cooled cake.
Notes